Smokey Turkey Meatballs with Creamy ‘No Cream’ Sauce

Smokey Turkey Meatballs with Creamy ‘No Cream’ Sauce

Turkey meat isn’t just for Christmas and it’s definitely not in our house. We enjoy eating turkey all year round and I love to experiment with this food. Turkey tastes very similar to chicken so it’s an easy meat to add flavour too. Spices are a brilliant way to add a little bit of zing to what could be a very bland meal.

Many, many years before modern medicine the ancient Greeks used herbs and spices for healing. The Greeks would use a variety of different spices, herbs and other plants as treatments. Many of these holistic remedies are still used today. It makes them a powerhouse when added to food as they have extra nutrients that can help the body to function.

For me, this is a bonus as my son Ted, who is 8, isn’t a great vegetable lover so adding spices can help with nutrients he might be missing. Thankfully Ted really enjoyed these meatballs and he even asked for seconds which is very rare for him. We loved this dish and we just had to share it with you.

Do you use turkey mince and if so, what’s your favourite meal to add it too. Let me know in the comments below and please don’t forget to like and follow me.

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  • Sharp knife
  • Chopping board
  • Large mixing bowl
  • Tablespoon
  • Teaspoon
  • Small mixing bowl
  • Blender
  • Large frying or sauce pan
  • Vegetable peeler
  • Grater
  • Stirring spoon

Ingredients for the meatballs

  • Turkey mince x 500g
  • Ground almonds or breadcrumbs x 2 – 4 tbsps
  • Egg x 1 large
  • Mild, medium or hot chilli powder x 1 tsp
  • Ground ginger x 1 tsp
  • Smoked paprika x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Garlic granules x 1 tsp
  • Onion granules x 1 tsp
  • Dried mixed herbs x 1 tsp
  • Salt and pepper to taste

Method for the meatballs

  • Put the turkey mince into the large mixing bowl.
  • Add in the egg, ground almonds or breadcrumbs, mild, medium or hot chilli powder, ground ginger, garlic granules, onion granules, smoked paprika, ground sweet cinnamon, dried mixed herbs and salt and pepper to taste.
  • Wet your hands under the cold tap in the kitchen.
  • Scrunch all of these ingredients together with your hands.
  • Again, if necessary wet your hands again.
  • When everything is mixed together divide the mixture into four equal parts.
  • Then divide the parts into three or four again.
  • Roll the mixture into meatballs in the palm of your hand.
  • Put the balls onto the plate.
  • Once all the mixture hand been made into balls put the plate into the fridge for at least a couple of hours or more.
  • After at least a couple of hours preheat the oven to 180°C or gas mark 4.
  • When the oven has preheated put the meatballs onto a baking tray and cook for 25 – 30 minutes.

Ingredients for the sauce

  • Cashew nuts x 2 handfuls
  • Tahini x 1 – 2 tbsp
  • Oat milk x enough to cover the nuts
  • Spring onions x 1 bunch
  • Carrots x 1 large
  • Tomatoes x 1 400g tin
  • Spinach x 2 handfuls
  • Salt and pepper to taste

Method for the sauce

  • Put the cashew nuts into a small mixing bowl and cover with oat milk or a milk of your choice.
  • Place the mixing bowl in the fridge for at least six hours or preferably overnight.
  • Before cooking the sauce place the cashew nuts into the blender with a little bit more milk if necessary.
  • Add in the tahini and blend these ingredients together.
  • Blend everything until it is smooth.
  • It might take a couple of goes to make everything smooth.
  • Now remove the tops and the tails from the spring onions.
  • Slice the onions into half centimetre pieces.
  • Peel and grate the carrot.
  • Put the large frying or sauce pan onto a high heat on the hob.
  • Add oil to the base of the pan and allow to heat up.
  • Once the pan is hot add in the spring onions and fry until they start to soften.
  • If the pan gets too hot and the onions begin to stick turn the heat down and add a splash of water.
  • Next add in the carrots and fry until these start to soft too.
  • It should take around 3 – 5 minutes.
  • When the carrots are soft add in the tomatoes and turn the heat back up.
  • Pour over the cashew nut cream and stir both ingredient together.
  • Bring everything to the boil and then turn the heat down to a low heat.
  • While the sauce is simmering cook the pasta or carbohydrate of your choice.
  • When the meatballs are cooked and the pasta or carbohydrate is also cooked add the spinach to the sauce and let it wilt down.
  • Then serve and enjoy.
Smokey Turkey Meatballs with Creamy ‘No Cream’ Sauce

Smokey Turkey Meatballs with Creamy ‘No Cream’ Sauce was a huge hit in our house. My husband Howard, Ted and I loved this dinner. The meatballs and sauce can be made in advance of a meal. They can be stored in the fridge overnight or the freezer for up to six weeks. These meatballs were also delicious the next day as leftovers too. However you decide to eat this meal, as always, please enjoy. Thank you xxx